Step 1

The day before you want to make ice cream, put the bowl for your ice cream machine into the freezer to freeze.

Step 2

Prepare your homemade cashew milk. Add the cashews to a bowl. Pour boiling water over the top until they are completely covered and then let them soak for 1 hour. After 1 hour, drain the cashews and add them to the blender jug along with 1 cup + 2 Tbsp fresh cold water and blend very well until smooth and creamy. No need to strain this milk and you will use all of it in your ice cream.*

Step 3

Add the homemade cashew milk to a big bowl along with the coconut milk and set aside.

Step 4

Then get all your other ingredients ready before proceeding.

Step 5

Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted. You’ll know it’s melted when the wooden spoon is no longer making a scratching sound along the bottom of the saucepan.

Step 6

When the sugar is melted, add in the cacao butter, coconut oil and salt and mix in until everything is melted together.

Step 7

Add this to the bowl with the cashew milk and coconut milk along with the vanilla extract.

Step 8

Blend everything together in the bowl using an immersion blender. If you don’t have an immersion blender, then transfer everything to your blender jug, blend it and then return to the bowl.

Step 9

Place the bowl into the freezer for 15 minutes to chill. If you find that the mixture has hardened slightly along the sides of the bowl when chilling, then just stir it up again.

Step 10

Pour the mixture into the ice cream machine and churn according to manufacturer instructions until you reach a soft serve consistency. Depending on the ice cream machine you use this could take anywhere from 25-45 minutes.

Step 11

When it’s reached soft serve consistency, transfer the ice cream to a loaf pan and smooth it down with the back of a spoon, cover and place into the freezer to set completely.

Step 12

When the ice cream has set, scoop into bowls and enjoy.